Potato fatayer
Triangles stuffed with mashed potatoes seasoned with onions and coriander — a hearty, satisfying pie.
Vegan
- Cooking time
- 2 hr 26 min
- Hands-on time
- 58 min
- Free time
- 1 hr
- Difficulty
- Easy
- Cuisine
- Levantine
- Calories
- 390
- Contains
- Gluten
A pie of household economy and ingenuity: a warm, spiced potato filling that feeds an army with simple ingredients. Eaten hot or cold, it holds up like a champion in school lunchboxes and on trips.
Before you start
- Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the fire or oven.
- Rising and the ovenAllow enough time for the dough to rise, and preheat the oven fully before the tray goes in.
Ingredients
Amounts follow the number of people
For the dough
For the filling
When increasing the quantity, knead in two batches and leave space between the pieces in the tray so that they rise evenly.
Equipment
- Kneading bowl — Big enough for the dough once it has risen.
- Potato masher — A fork will do — what matters is no lumps left to split the triangle.
- Baking tray — At 200°, with the triangles firmly sealed.
Method
Dissolve the yeast and sugar in warm water until it foams.
You’ll know it’s ready whenClear foam on the surface.
Knead the flour and salt with the oil and yeast mixture until smooth.
You’ll know it’s ready whenIt does not stick to the hand.
Cover and let it rise.
You’ll know it’s ready whenIt has doubled in size.
Boil the potatoes until they are soft, then mash them while they are still hot.
You’ll know it’s ready whenThe fork pierces without resistance, and the mash is smooth without lumps.
Tip: Mash them hot: cold potatoes give a gluey mash.
Mix the mash with the fried onions, spices, and olive oil, and season it.
You’ll know it’s ready whenA firm, seasoned mixture, formed into a ball between the palms of the hands.
Tip: Taste the filling now — it cannot be altered after baking.
Roll out the dough into circles, place the filling inside, and close them.
You’ll know it’s ready whenA tight closure that does not show the filling.
Bake at 200° until golden.
You’ll know it’s ready whenGolden, with a firm base.
On the same table
Dishes that belong beside this one.
Labneh with oil and thyme
12 hr 10 min
Arabic Salad
15 min
What this teaches
- Dough & provingRecipes that teach you to knead, and to know when it has risen
- Browning onionsThe base of half of Levantine cooking, and the step most often burnt
- Rolling outFrom paper-thin filo to thick rounds — one hand, different results
- Stuffing & rollingVine leaves, stuffed vegetables, pastries — same filling, different shape
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